Description
Crusty, chewy, tangy, this sourdough English muffin recipe delivers bakery-style results at home. Made with your active starter and simple pantry ingredients.
Ingredients
½ cup (100 g) active sourdough starter
1 tablespoon (20 g) honey (or sugar or maple syrup)
1 cup (240 g) milk
1 teaspoon (5 g) fine sea salt
2 ½ cups (300 g) all-purpose flour
Cornmeal or semolina for dusting
Instructions
1. Feed sourdough starter 4–6 hours before baking.
2. Mix all ingredients (except cornmeal) until dough forms.
3. Cover and ferment at room temp for 4 hours or overnight in fridge.
4. Divide dough into 8–12 pieces, shape into rounds, flatten slightly.
5. Proof on cornmeal-dusted tray for 1.5–2 hours until puffy.
6. Preheat griddle to 325–350°F.
7. Cook muffins 5–7 minutes per side until golden and internal temp is 190°F.
8. Optional: Finish in 350°F oven for 8–10 minutes if needed.
9. Cool, fork-split, toast, and enjoy.
Notes
For discard version, add ¼–½ tsp instant yeast.
Use fork to split for best nooks and crannies.
Freeze sliced muffins for quick toasting.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Griddle + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough english muffin recipe, sourdough starter english muffins, sourdough discard english muffins